Crustless quiche is everything you know and love about classic quiches – minus the carbs! While you can put almost anything in it, this ultra easy ham and cheese crustless quiche takes less than 5 minutes to get in the oven, and smells just like Quiche Lorraine.
Keeps perfectly for days, serve it as is, stuff into soft rolls or wraps, crispy burrito style!
Crustless Quiche
If you were to drop round on any given day, there’d likely be some version of crustless quiche in my fridge. This, along with Baked Frittata, are two of my most used fridge clean out recipes because they’re both terrific quick dump-and-bake recipes.
It does take 30 minutes or so to bake. But with pre chopped ham and a bag of shredded cheese, it takes less than 5 minutes to get into the oven – and it smells like a Quiche Lorraine when it’s baking!
Add to that the shelf life – it keeps perfectly for up to 5 days in the fridge. Serve it sliced like a quiche OR stuffed into soft rolls, or rolled up into flatbreads or tortillas then pan fried until crispy, burrito style. (Yes, I realise that defeats the “low carb” pitch for this recipe!😂)
What goes in Ham & Cheese Crustless Quiche
Here’s what you need for this quick ham and cheese quiche: eggs, cream OR milk, ham, cheese and green onions.
Cream vs Milk
Cream gives it a more luscious, custardy texture like everybody’s favourite Quiche Lorraine. Milk gives it a frittata texture – still quite custardy as long as you don’t overcook it, but it doesn’t have the same luxurious mouthfeel you can only get from cream!
If using milk, we need to reduce the amount of liquid used because eggs can’t hold as much milk as it can cream.
Use your adds ins of choice!
This recipe is more of a formula than actual recipe. Essentially, whisk together 5 eggs and 1 cup of cream OR 1/2 cup of milk, salt and pepper.
Then pour that into a greased pie tin with ~ 2 cups of whatever add-ins you want (I’ve used ham, cheese and green onions) and bake for 30 minutes until puffed and golden.
I do recommend that part of those 2 cups of add-ins includes cheese!
How to make Crustless Quiche
Here’s how I make Crustless Quiche:
Whisk together the eggs, cream or milk, salt and pepper;
Put most of the ham, cheese and green onions into a greased pie tin – we hold some back for topping so you get some bits on the surface which looks nice (love the golden cheese crust and browned bits of ham!);
Pour in all the egg mixture;
Scatter with remaining ham, cheese and onions;
Bake 30 – 35 minutes until golden and puffed;
Rest 5 minutes then slice!
Note: there is major deflation. So don’t get too excited when you see how puffy it is straight out of the oven. See?
But don’t worry. Deflation in height doesn’t result in deflation of tastiness! 😂
How I serve Crustless Quiche
Being the low-carb, easier sister of Quiche Lorraine, it would be a wonderful brunch option with a side salad – choose from this ever increasing collection of Vegetable Sides! For a very simple salad, toss any leafy greens or fresh raw vegetables with my Everyday Salad Dressing, and for a show off option, try this Leafy Apple Salad with Candied Walnuts or this Strawberry Spinach Salad (it is Fabulous with a capital “F”!).
But, as depicted and mentioned above, my favourite way is to make sandwiches and burritos out of crustless quiche. Or just piled on toast. It’s fabulously delicious, cheesy, salty and filling too. Big bonus that it keeps for 5 days and freezes fabulously! – Nagi x
Watch how to make it
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Crustless Quiche – Ham and Cheese
Ingredients
- 5 large eggs (~50 – 55g / 2oz each)
- 1 cup cream , heavy/thickened (halve if subbing milk, Note 1)
- 1/4 tsp salt (Note 2)
- 1/2 tsp black pepper
- 100g/ 3.5 oz ham , diced
- 1 cup shredded cheese (anything that melts except mozzarella, Note 3)
- 1 green onion , sliced
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced). Grease a 22.5cm / 9" pie dish with butter or spray lightly with oil. (Note 4)
- Whisk eggs, cream, salt and pepper.
- Scatter most of the ham, cheese and green onion in the pie pan.
- Pour in egg mixture. Top with remaining ham, cheese and green onion.
- Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
- Remove from oven, rest 5 minutes and watch it deflate!
- Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)
Recipe Notes:
Nutrition Information:
More quiche and frittata type things
(With and without the carbs!)
Life of Dozer
Walk time. He isn’t subtle, is he??
And when he gave up waiting….
I made this and put in some leftover potato I needed to use. (I used 1/2 cup of milk instead of cream as directed.)
Husband was quiet while eating which isn’t always a good thing. After he finished he turned to me and said “Please make this again!” I was thinking the same thing. So delicious, thank you!
So yummy! Easily one of the best quiches I’ve ever tasted. I was so pleasantly surprised by this simple yet delicious recipe. Thank you very much, Nagi! You and Dozer are wonderful for sharing this and all of your recipes. I truly appreciate all of them!!! They are always yummy and surprise with me how much flavor they each carry. Delicious!! :)Thank you, and BIG HUGS we love you!!!
This is a very good recipe! Thank you! It was so creamy and custardy inside…mmmmm. My bf said it was delicious. I served it wth a tossed salad and some crunchy sourdough toast with butter. We enjoyed it a lot and will eat the leftovers tonight!
Good recipe great for cleaning out refrigerator can put different veggies and cooked meat and cheeses
I adjusted the bar at the top of the recipe to get the proportions for 3 servings. What size tin would you suggest
This was delicious but my husband ate 3/4 and I ate 1/4 and it was gone! So only serves two in our household!
Made is, again, tonight. It’s a perfect basic recipe for crustless quiche. Eggs, half and half, salt and pepper. I don’t even measure the cheese and protein. Our favorite is fake or real crabmeat and swiss cheese!
Thanks Nagi!
Made this recipe many times and was always enjoyed. I added some previously carmelized onions and mushrooms, using less cheese. Perfect. Thank you Naji.
Forgot to mention that I used already roasted broccoli in pie pan – along with bacon and jalapenos. Delicious.
Been making this for a while and ringing the changes – it’s great for using up odd ‘n ends. My latest addition is the best I reckon – kimchi!!! Knock your socks off good,
My husband and i are trying to lose some weight and this is my go to recipe for a yummy low carb dinner with salad. I now adapt it to anything, if i have left over taco mince or roasted veges or anything really, i just throw them in the pie dish and make the liquid up and add the cheese. LOVE IT.
Needed a nourishing meal, and needed to use up some vegetables. Your recipe was perfect for my husband and I. I have left overs for lunches.
Beautiful recipe, made with farm fresh eggs , full of flavour and so easy. Thanks again for another winner Nagi 👍👍👍
Well that was a big bit YUMMY!!! Haha
Added in addition cherry tomatoes, spinach, bacon, Parmesan shaves & slithers of cream cheese on top and oooohhhh it was so light & fluffy xx Another Nagi never fail ❤️
Absolutely love this recipe! I’ve made it countless times, simple to make & very tasty! 😁
I’d like to use broccoli-should it be cooked first? Can I use fat free half and half in place of the milk/cream? If so,1 cup or 1/2 cup? Thanks!
See comment March 14, 2022
“just swap the ham for whatever veg you like (sauteed leeks or capsicum, grated and drained zucchini or wilted spinach are good options)
Made this exactly as written. It is very good. Thank you for. The recipe.
Forgot to add my stars!
I regularly make this recipe! It’s delicious and simple and any leftovers makes for great quick breakfasts. Thanks for always sharing your great recipes with us !
Made this for dinner tonight. So good with a basic salad. I didn’t vary anything in the recipe. Made it with cream of course! Thanks Nagi.
Delicious! I used good Gruyère and cheddar (parmesan would have been excellent too), and no crust to make! Nagi, you are the best!